Vegetable Risotto
"Last call for that delicious summer produce! This dish is low fat,low cholesterol, and tasty. Your friends who have gardens will love you too. Don't be shy when they offer you plastic bags full of zucchini and squash, now you have a recipe for them."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups broccoli florets
- 1 cup finely chopped zucchini
- 1 cup finely chopped yellow squash
- 1 cup finely chopped red bell pepper
- 2 1⁄2 cups chicken broth
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped onions
- 1⁄2 cup short-grain rice
- 1⁄4 cup dry white wine or 1/4 cup water
- 1⁄3 cup finely grated parmesan cheese
directions
- Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
- Rinse with cold water and set aside.
- Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
- Heat olive oil in a large sauce pan, then add onions.
- Sauté onions for about 3 minutes.
- Add rice and coat with olive oil, onion mixture.
- Add wine/water and stir until almost all liquid is absorbed.
- Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
- Continue to stir.
- This takes about 20 minutes.
- After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.
Questions & Replies
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Reviews
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This dish struck me as somewhat bland -- a good side dish, but I made it as the main event and wasn't entirely satisfied. It should serve as a robust side dish, however, especially with a strong-flavored meat entrée. -
This was great, I actually used beef broth, and I used butter instead of olive oil, and it came out really good! -
I made this for dinner tonight and it was lovely, i added some other veg (carrots and mushrooms), also added more rice and more liquid, it was very yummy and will make it again!! Thank you! -
After I added some salt, pepper, coriander, and oregano, this was quite tasty. Next time I make it, though, I will use more rice (1-1.25 cups) and of course more broth and water to make up for that. As it is, the ratio of veggies to rice is too high to the veggies for me. The parmasan cheese is a nice touch, and I really like that the veggies are still a bit crispy and have some nutrition. -
Good vegetable selection...but I travel to Italy 6 times a year...and for real vegetable risotto...you need to substitute olive oil for butter. The rice..you need to use Aborio rice..otherwise you cannot call this dish risotto. My family is from Italy..and I have traveled there since I was two, ( 43 now ).
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Tweaks
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This was great, I actually used beef broth, and I used butter instead of olive oil, and it came out really good!
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Good vegetable selection...but I travel to Italy 6 times a year...and for real vegetable risotto...you need to substitute olive oil for butter. The rice..you need to use Aborio rice..otherwise you cannot call this dish risotto. My family is from Italy..and I have traveled there since I was two, ( 43 now ).
RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
